Romesco is a smoky, nutty Spanish sauce from Catalonia made with roasted peppers, tomatoes, almonds, garlic, and sherry vinegar. Thickened with toasted bread and blended with olive oil, it’s a versatile condiment that’s incredible with grilled seafood, vegetables, chicken, and crusty bread.
Peri Peri Sauce (also spelled Piri Piri or Pili Pili) is a bold, spicy, and tangy sauce made from bird’s eye chilies, garlic, lemon, and vinegar. Originating in Mozambique and Angola, it became globally popular through Portuguese influence. It's perfect for marinating chicken, dipping, or grilling.
Nam Jim Jaew is a fiery, tangy, and deeply savory sauce from northeastern Thailand (Isan), traditionally served with grilled meats like steak, chicken, or pork. It’s built on toasted rice powder, tamarind, fish sauce, lime juice, and chili flakes—bold flavors that balance sour, spicy, salty, and umami.
By @saucesanddips | Citrus-Soy Japanese Dipping Sauce Ponzu Sauce is a light, tangy, and savory Japanese condiment made with citrus juice, soy sauce,...
Featuring a bright vinaigrette base studded with mustard, chopped herbs, capers and shallots, Sauce Ravigote is a lively cold sauce that “revives” (ravigoter)...
Sauce Gribiche transforms mayonnaise into a piquant relish with chopped hard‑cooked eggs, capers, cornichons and fresh herbs. Originating in 19th‑century France, it’s traditionally...
Also called Sauce Chantilly when applied to Hollandaise derivatives, Mousseline lightens Béarnaise by folding in softly whipped cream, yielding an airy, cloud‑like finish...
A tomato‑kissed variation of Hollandaise, Sauce Choron was popularized by Paris’s famed Café Anglais chef Choron in the 19th century. It’s superb with grilled seafood,...
Hailing from the town of Nantua in eastern France, Sauce Nantua showcases delicate crayfish flavors in a creamy velouté base. Traditionally served...
What is Toyomansi? Toyomansi is a staple Filipino dipping sauce made by combining toyo (soy sauce) and calamansi juice — a beloved...